Meals and Courses

Yogurt Chicken with Greek Salad

cook 20 mins
  • 150 g (5 oz) fat-free Greek yogurt
  • 1 garlic clove, crushed
  • 2 tablespoons olive oil
  • finely grated rind and juice of 1 lemon
  • 1 teaspoon ground cumin
  • 4 skinless chicken breast fillets, cut into bite-sized chunks
  • 1/2 cucumber, chopped
  • 1 red onion, sliced
  • 4 tomatoes, cut into slim wedges
  • 16 black olives
  • 175 g (6 oz) feta cheese, crumbled
  • 1 small cos (romaine) lettuce, torn
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh oregano or 1/2 teaspoon dried oregano
  • Soak 8 small wooden skewers in water and preheat the grill to high. In a bowl, mix together the yogurt, garlic, olive oil, lemon rind and juice and cumin. Add the chicken, stir well and thread on to 8 skewers. Place on a foil-lined grill pan.
  • Cook under a preheated hot grill for 10 minutes, turning occasionally, or until the chicken is cooked and beginning to char in places.
  • Meanwhile, in a salad bowl mix together the cucumber, onion, tomatoes, olives, feta and lettuce.
  • Make the dressing by whisking together the lemon juice, oil and fresh or dried oregano. Pour the dressing over the salad and lightly mix together. Serve with the chicken skewers.
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